These kidney beans patties make perfect nutritious and healthy appetizers or sides. They are also meatless, gluten-free, and vegan bean burgers. This simple and easy recipe is very versatile. You can serve them on their own, as a snack or in sandwiches too.
Table of Content
If you google kidney beans, you will get almost all websites that tell you that kidney beans are an excellent source of molybdenum. They are a good source of folate, dietary fiber, and copper. And, an excellent source of iron, potassium, protein, fiber, and minerals too! Yes, protein! Those of us that don't eat meat, can benefit from kidney beans as a source of protein.
Last year, I kept a vegetarian diet for a few months. And during that time, every time I made burgers for the family, I also made a few of these kidney bean patties for my burgers. Surprisingly my kids enjoyed them too.
In fact, now, I serve it just as is with a side of ketchup as an appetizer or side dish. Also works with my husband who claims he does not like beans!
Why make these patties?
- Kidney beans much like black beans is a wonderful pulse you must try and add to your diet no matter what your age.
- The recipe is simple easy and gets using canned beans so it gets ready in less than 20 minutes.
- These can be served as appetizers or a side dish with any main course.
- And, they make perfect additions to sanwiches and wraps too!
- Today, I am using kidney beans but any precooked beans or a combination of beans of your choice would work too.
Ingredients and substitutes
- Kidney Beans - You can use the canned kidney beans or use the dried re-hydrated version. Below, I have also detailed how to make the re-hydrated ones.
- Swiss Chard - I love using Swiss chard, but spinach would work just as well. I highly recommend using fine chopped fresh leaves as compared to the frozen ones. If you do use frozen spinach, make sure you squeeze and drain all excess liquid to prevent the patties from getting too mushy.
- Onions - If you notice, I love to use cooked onions in my patties. That's because my kids don't like the taste of raw onions, and yet, both would work just as well.
- Turmeric Powder - You can omit turmeric or switch it for any other spice that you like. I love the color and added benefit I get from turmeric in this recipe.
- Paprika - Again, you can switch and add anything else that gives you flavor. Try cumin or something like Mexican or Cajun spice.
- Cilantro - A herb of my choice, but you can also use parsley or even spring onion leaves just as well.
Step by step instructions
- Kidney beans - Drain the kidney beans from the can. Mash them with a fork.
Pro tip - we want the beans well mashed so they hold their shape otherwise the patties will be very crumbly. - Swiss Chard - Clean, wash, and pat dry the Swiss Chard. Chop into small thin strips.
Pro tip - chopping the veggies large will prevent the mixture from holding its shape. So finely chopped works best. - In a bowl, combine all ingredients, mashed kidney beans, chopped Swiss chard, and herbs. Followed by the onion, garlic, spices, salt, and pepper.
- Shape the patties - Using your hands shape small golf size balls with the mixture. Make a ball then flatten it on the palm of your hands.
Pro tip - these patties can be prepared ahead of time and saved in the fridge until ready to use. They will keep for up to 24 hours. - Add a tablespoon of oil to a large frying pan over medium heat. Use oil as needed to help prevent it from sticking.
Pro tip - I prefer to use a cast-iron skillet as it ensures nice crisp edges - Cook the patties- Carefully place them in the hot oiled frying pan. You want to cook them on medium for about 5 to 6 minutes on each side. Remove them on a clean paper hand towel to absorb any excess oil.
Pro tip - Keep a close eye on the heat - the veggies are raw so you want to cook them on both sides slowly without getting too brown or brunt - Serve with tomato sauce or yogurt dip on the side.
How to cook dried kidney beans?
One of the disadvantages of the dried beans is the waiting time. Right? Well, if you plan ahead, then you can save a lot of money. I usually boil a big batch of chickpeas. Once cooked, I put them into a small ziplock bag and store them in my freezer. Here's what I do to make my process effortless.
- Stovetop method - Soak a big batch of beans in cold water overnight or for 4 to 6 hours. Drain and add fresh water. Add salt and place them on medium heat. Cook until tender. These take about 45 minutes to an hour or more. When done, let cool completely. Divide between a few zip-lock bags and place them in the freezer for future use.
- In the slow cooker - Wash the kidney beans and place them in the slow cooker with enough water to submerge them. Turn the slow cooker on low for 4 to 6 hours, or until tender. With the slow cooker, you can just skip the overnight soaking. Mine usually takes about 6 to 8 hours and I leave it overnight.
- Instant-pot method - Add the presoaked, drained, and wash kidney beans into an instant-pot. Pour enough water so it comes at least 2 inches above the beans (make sure not to fill past the max line in your instant-pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it's ready.
More patties recipes
- Spinach Potato Patties
- Carrot Zucchini Patties
- Tuna Patties or Tuna Potato Patties
- Kidney Beans Swiss Chard Patties
- Leek Potato Patties
- Potato Latkes or Hanuka Potato Pancakes
- Minced chicken Patties
Frequently asked questions
These patties will keep in the fridge for 4 to 5 days. They even freeze beautifully for up to a month. I like to thaw them in the fridge overnight for best results
If you do not mash the kidney beans well or cut the Swiss chard finely it will be too bulky to shape them into patties. You can try roughly chopping through them again. Alternatively, you can also give it a few pulses in the food processor.
Yes, you can use the stems just ensure they are chopped finely so they are not too bulky when shaping into patties. Stems do make it difficult to hold the shape so one boiled mashed potato works great to hold it together.
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Printable Recipe
Kidney Beans Patties (Vegan)
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For Patties
- 14 oz (400 g) Kidney beans (drained)
- 2 cups (2 cups) Swiss chard or spinach (chopped)
- ½ cup Onion (chopped)
- 1 clove Garlic (minced)
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika powder
- ¼ teaspoon Turmeric powder
- ¼ cup Cilantro or parsley (chopped)
- 1 teaspoon Salt
- ½ teaspoon Pepper
For pan frying
- 2 tablespoon Cooking oil
Yogurt sauce/dip
- ½ cup Yogurt
- 1 teaspoon Mustard paste
- 1 teaspoon Honey
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Kidney beans - Drain the kidney beans from the can. Mash them with a fork. Pro tip - we want the beans well mashed so they hold their shape otherwise the patties will be very crumbly.
- Swiss Chard - Clean, wash, and pat dry the Swiss Chard. Chop into small thin strips.Pro tip - chopping the veggies large will prevent the mixture from holding its shape. So finely chopped works best.
- In a bowl combine all ingredients, mashed kidney beans, chopped Swiss chard, and herbs. Followed by the onion, garlic, spices, salt, and pepper.
- Shape the patties - Using your hands shape small golf size balls with the mixture. Make a ball then flatten it on the palm of your hands. Pro tip - these patties can be prepared ahead of time and saved in the fridge until ready to use. They will keep for up to 24 hours.
- Add a tablespoon of oil to a large frying pan over medium heat. Use oil as needed to help prevent it from sticking. Pro tip - I prefer to use a cast-iron skillet as it ensures nice crisp edges
- Cook the patties- Carefully place them in the hot oiled frying pan. You want to cook them on medium for about 5 to 6 minutes on each side. Remove them on a clean paper hand towel to absorb any excess oil.Pro tip - Keep a close eye on the heat - the veggies are raw so you want to cook them on both sides slowly without getting too brown or brunt
- Serve with tomato sauce or yogurt dip on the side.
Yogurt dip/sauce
- Place all ingredients in a bowl and mix well to combine. Keep chilled in the fridge until needed.
Recipe Notes & Tips
How to cook kidney beans from scratch
- Stovetop method - Soak a big batch of beans in cold water overnight or for 4 to 6 hours. Drain and add fresh water. Add salt and place them on medium heat. Cook until tender. These take about 45 minutes to an hour or more. When done, let cool completely. Divide between a few zip-lock bags and place them in the freezer for future use.
- In the slow cooker - Wash the kidney beans and place them in the slow cooker with enough water to submerge them. Turn the slow cooker on low for 4 to 6 hours, or until tender. With the slow cooker, you can just skip the overnight soaking. Mine usually takes about 6 to 8 hours and I leave it overnight.
- Instant-pot method - Add the presoaked, drained, and wash kidney beans into an instant-pot. Pour enough water so it comes at least 2 inches above the beans (make sure not to fill past the max line in your instant-pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it's ready.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Mila
If I use dry kidney beans should I also take 400 grams or should it be 400 grams after they’ve been soaked? because I soaked 400 grams of kidney beans and after 8 hours they weigh 786 grams. I haven’t cooked them yet. So next time I’d actually need to take 200 grams of dry kidney beans for your recipe, right?
Veena Azmanov
NO, its 400 grams of cooked beans referring to the canned beans. If you soak them you would need much less. Yes, about 200 grams sounds about right. Thanks, Mila
Kim
Hi Veena,
These look and sound great. Just wondering if I could use canned black beans instead of kidney beans? as these are all I have on hand...
Veena Azmanov
Yes, of course, Kim. Black beans would work too. THanks